Classic Baba Ganoush Recipe – Smoky Middle Eastern roasted eggplant dip with tahini, garlic, lemon, olive oil and spices.
What is baba ganoush?
In Arabic, “baba” means father and “ghanoush” means spoiled. This “spoiled dad” dip is the creamier companion to hummus. Popular in Arab countries throughout the Middle East, it is also a common appetizer on the Sephardic Jewish table. In Israel, it is known as eggplant salad, or Salat Hatzilim. It is sometimes made with roasted bell peppers, and often mayonnaise is added for richness. I’ve even tasted sweet baba ghanoush with a touch of sugar in it. While I’ve provided a more classic version here, there are endless variations on this theme.
I’ve made baba ghanoush many times for my family over the years, and it took me some time to find the correct balance of flavors. Every time I made it, I would offer my husband a taste. In the nicest way possible, he would tell me– “Mmm. Good, but a little more tahini.” Or, “Yes, it’s almost there– maybe a touch more lemon juice?” Over time, I discovered the right combination. I knew I’d hit upon it when his face lit up. He smiled and said, “Just like my mom made.” I consider that the highest of kitchen compliments. 🙂
That said, Middle Eastern dips and salads like baba ghanoush and hummus are subject to taste. Some families prefer “a little more of this” or “a little less of that.” When in doubt, taste and adjust seasonings according to your palette.
For this baba ganoush recipe recipe, you will need to roast both eggplant and garlic. To learn how to roast eggplant, click here. To learn how to roast garlic, click here. You will also need to buy tahini sesame seed paste. Tahini can be found in the peanut butter section at most health food stores, and any Middle Eastern market will carry it. Many regular grocery stores have started stocking it, too.
How do you eat baba ganoush?
Baba ghanoush is usually served as an appetizer or mezze. It can be used as a dip or a spread and is typically served at room temperature.
What to serve with baba ganoush?
Baba ghanoush is healthy, gluten free, vegan, all natural and so delicious. Pair with pita bread, crackers or chips for a mouth-watering appetizer that your guests will love.
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Classic Baba Ghanoush
Ingredients
- 2 medium eggplants (about 3 lbs. total), roasted
- 1/3 cup tahini from light seeds, not "dark tahini"
- 3 cloves garlic roasted (or 1 raw, crushed)
- 2 whole fresh lemons, juiced or more to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon salt or more to taste
- Pinch cayenne pepper
- Extra virgin olive oil
- Fresh parsley for garnish (optional); you can also top with a sprinkle of paprika or smoked paprika
Instructions
- Roast the eggplant. You will find that roasting over an open flame will produce richer smoky flavor. For instructions, click here. Place the roasted eggplant pulp into a bowl with half of the smoky cooking liquid. Discard the skin and reserve the remaining cooking liquid. Let the eggplant return to room temperature.
- Add tahini, garlic, fresh lemon juice, cumin, salt, cayenne pepper and 1 tbsp extra virgin olive oil to the bowl. Use a fork and/or spoon to mash together the mixture, using firm pressure to break up the tahini paste, roasted garlic, and any stringiness of the eggplant. Mix until well combined. Note- I don't recommend using a food processor here, the texture is most authentic when using a fork to mash.Taste the dip. Add additional tahini, lemon juice, salt or cayenne pepper, if desired. The cayenne is extremely spicy, so add with care.
- Drizzle with olive oil, if desired - just a small amount will do. Garnish with fresh parsley, if desired. Serve as a dip with pita bread, crackers or chips. If you prefer a cold dip, chill in the refrigerator prior to garnish. Store refrigerated in an airtight container.
Nutrition
tried this recipe?
Let us know in the comments!
Other Great Recipe Ideas
Shawn Cady says
I made this dish and LOVED it! I added a little liquid smoke to get that smokey taste. Is liquid smoke considered kosher?
Michelle says
This looks fantastic. It also makes for such a beautiful looking dish. I have never made this before, but I have a feeling that it is right up my alley. Now I just have to go get some eggplant!
Allison says
How long can you store this before it goes bad?
Tori Avey says
Hi Allison– if kept refrigerated, baba ghanoush will last about 5 days.
Lauren at Keep It Sweet says
That looks so much better than any store-bought version! I must try this.
Layla says
I haven’t tried this yet, but just a tip- mash with a pastry blender. Looking forward to this one. I like to add a raw clove along with the roasted ones, but that’s just me.
Janelle says
Yum. Pita chips are still warm from the oven, couldn’t wait, started eating it at the kitchen counter. So happy.
Tori Avey says
Janelle, I’m thrilled you liked the baba ghanoush and the chips! I’m making them on the 4th. 🙂
Loma says
I love to add about 1/4 of a cup of thick yogurt and caramelized onions over the top. I never tried roasting garlic but it sound great. Sounds like I know what will be for dinner.. and a side of barbecue tomato with saffron
Tori Avey says
Loma, you’re a woman after my own heart! Barbecue tomato with saffron = yes!! Fantastic.
danielle says
I cant wait to try this – I wanted to let you know that I featured this in my “What I Bookmarked This Week” post today – stop by and see if you have a minute.
Tori Avey says
Thank you so much Danielle! Going to check out your blog now…
purabi nahs says
Great recipe. I was searching for a good Baba ghanoush recipe for sometime and now I found yours. I am bookmarking this. You have a fantastic blog and great pics!
Tori Avey says
Thank you so much Purabi Hope you enjoy the baba ghanoush! 🙂
Rick says
My girlfriend and I love pita from the oven with hummus. Always heard about baba ghanoush but never knew what it really was! Gonna be the next thing to try or make!
Tori Avey says
Yay! Let me know how you like it, Rick!
something_good says
I’ve just had baba ghanoush for lunch today; together with some hummus and some labneh :))
Excellent photos and explanations here, on your blog.
Nice meeting you!
kristy says
I had no idea that eggplant and garlic with the main ingredients to a baba ghanoush. I love both! I like that it’s also a creamier version that hummus. I like hummus, but the texture doesn’t sit well with me. This might be just the recipe I need. I can’t wait to see the pita chip recipe. I’m addicted to pita chips!
Ann says
Looks AMAZING! Baba Ghanoush is one of my all time favorites! Our recipes are very similar – except I don’t use cumin. It’s funny that you posted this….I just made and posted hummus!
I usually serve my Baba Ghanoush with home-made pitas warm, but un-toasted (I don’t make them, I buy them at a restaurant) then top with tomatoes and salt. My favorite way to eat it! A brilliant post – thanks!!
Bobbie says
LOVE your web site and your recipes. We do not keep kosher, but my daughter goes to a Jewish preschool where I provide kosher style lunches (that is, no meat and milk together and no pork products) and tree nuts are prohibited. Of course, your fare is significantly more sophisticated than toddler food, but I would love a post if you have any ideas for kids and/or adults? My daughter must be tired of grilled cheese sandwiches by now.
Can’t wait to try some of your recipes!
Alef Bet Jewelry says
@Rachel, I make the exact same but use mayonaise. I also drain the eggplant for a bit to get some of the sour water out. This recipe looks great, I might have to change the version I use for this once in awhile!!!
JuanC says
To Alef Bet Jewelry: I have found out that when you peel and cut it in circles, shake a little bit of salt on both sides and let it rest for about 30minues. It will get rid of the sour or bitterness as a dark brown liquid. It will taste differently and delicious.
Rachel Jiler says
Hello!
My husband is allergic to sesame…would there be a suitable substitute to the tahini, or should I just leave it out?
Sofia Pandi says
I make this recipe without the tahini ,i only use good olive oil and believe me is perfect!
Stacey Adams says
You can make a sesame free “tahini” by grinding sunflower kernals while mixing in olive oil through a food processor to achieve a similar result. 🙂 Hope this helps.:)
Janelle says
My mouth is watering, I can’t wait to try this…
Shannon says
I have 2 varieties of eggplant growing in the garden this summer…perfect timing for this recipe! Cannot wait to try it! YUM!